Oh, hello! You’re here rather early. Just
in time to help with Lord and Lady Braybrooke’s breakfast, so we must get on.
Breakfast may not be the most important meal of the day, but that’s no excuse for making
it plain and boring. Today I’m making kedgeree, one of Lady Braybrooke’s favourite dishes
to have for breakfast. So for this you will need:
Six ounces of cooked rice. Six ounces of cooked fish. One teaspoon of cayenne pepper. One
to two tablespoons of butter. Half a teaspoon of salt. Two eggs. A gill of cream. And for
garnishing parsley, quail’s eggs and prawns. It’s important to make breakfast a good
and substantial meal. For the family when shooting might not after breakfast until four
o’clock in the afternoon for shooting tea, just as the light is fading.
For this dish I am using this really nice piece of cod which I’ve already cooked and
poached in milk. You could use a smoked fish, but that would be far too strong for breakfast.
You must make sure you have all your ingredients ready because kedgeree is a dish that needs
a firm hand. I’m just breaking up my fish into large flakes, I’ve already whisked
my eggs and Sylvia has made sure there are no lumps in my rice. Here I have everything
ready for the garnishing. And now to the pan. To begin with have your pan nice and hot to
melt the butter. Then add the rice. And then gradually stir it in until it’s completely
soaked in the butter. And now, with slightly less heat from your stove, add your fish.
Fold the fish in with the rice and the butter until it’s all nice a brown. I’m now going
to add a pinch of salt, some cayenne pepper and now it’s time to add the eggs and a
little cream. Fold these in together, try not to break up
the fish flakes too much, but also do not overcook the eggs. There we are, and now I
better get this to the table. To garnish the dish I’ve chopped up the
parsley and then I’ve halved the hard boiled quail’s eggs, shelled the prawns and decorated
it like this. As breakfast is served as a buffet I’m going
to keep this warm by putting hot water inside this hot plate. Many dishes are served for
breakfast but I always try and serve this because I know it’s lady Braybrooke’s
favourite. And I have to say I agree with her. It’s truly delicious.